The consumption of dietary fibre (DF) enriched products have been confirmed to have a
wide range of health benefits. However, the overall quality and consumer acceptability of DF …

This study investigated the physical and technological properties of the sprouted refined
(SR), sprouted whole (SW) and unsprouted refined (UR) wheat flours to explore their …

Gliadin and glutenin extracted from vital wheat gluten were studied using Large Amplitude
Oscillatory Shear (LAOS) followed by stop-flow frequency sweep tests after being subjected …

BACKGROUND Determining the optimum water absorption capacity of gluten‐free flours for
an improved breadmaking process has been a challenge because there is no standard …

The impact of wet gluten content in wheat flours on viscoelastic responses of the resulting
wheat flour doughs under large deformations were studied using the Large Amplitude …

The quality of bread is mainly affected by the three key phases of the production chain:
kneading, leavening and baking. Each step contributes to the final rheological and sensory …

Managing nutrients in wheat (Triticum aestivum L.) to produce both high yields and
acceptable quality has been a challenge for growers in the Pacific Northwest (PNW). The …

El objetivo de la investigación fue evaluar el efecto de la sustitución parcial de harina de
trigo (Triticum aestivum) por harina de sangre de sangre de cerdo (Sus scrofa domesticus) …

Bakalářská práce se zabývá využitím různých tuků v pečivárenském průmyslu. Vliv tuků byl
zkoumán na oplatkách. V práci byl zkoumáno vliv tuku na strukturní vlastnosti oplatek. Pro …